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Elk my way & my way.

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    Elk my way & my way.

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ID:	895996 Indecision plagued me almost from the get go. A friend had given me a hunk of frozen elk labeled Elk Roast. Oh what to do? I dry brined it overnight then put it in a marinade, a concoction that I threw together. Strategically inserted pieces of garlic throughout the chunk o’ meat. Question was how to cook it. I have dealt with blackstrap & steaks & small pieces but not a roast. I started out wrapping it with bacon to providing some fat in the cook. I loaded the SnS & prepared for a long cook of 3 to 4 hours at 270ish. I got the internal to 118 & got the jitters. Changed my mind about the long cook, pulled the bacon off, the coals took right off & I proceeded to sear it to 138. I am so glad I chose the sear MR route. Moist & juicy, great chewin, tender, wife said taste was outstanding. Here is my confuse-a-cat cook. ​ ​​​​​​​

    #2
    Elk and deer roasts I marinade, slow cook, and then reverse sear to medium rare - just like a tri tip.

    Or, crock pot.

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      #3
      I miss my buddy; he usedta annually bring me Elk/Jalapeño/Cheddar Summer Sausage...

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      • Elton's BBQ
        Elton's BBQ commented
        Editing a comment
        Speaking of Dan i assume..
        Man.. i miss him..
        Sigh...

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Nope, it wasn’t our beloved Dan...

        I miss him badly as well, Brother... @Elton’s BBQ .
        Last edited by Mr. Bones; August 14, 2020, 01:23 PM.

      #4
      Same as a elderly goat roast from thinning the free-grazing herd before winter. I've taken to injecting beef bone stock into the really firm areas of the roast, way after seasoning and ~ 10 mins before laying it up in the indirect zone.

      It looks amazing FireMan
      Last edited by JGo37; August 13, 2020, 10:04 PM.

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      • FireMan
        FireMan commented
        Editing a comment
        Thanks.

      #5
      Next time Sausage?
      Substitute Elk for Caribou

      15 lb Caribou
      5 lb Pork -- fresh
      3 oz Water
      1 oz Pepper -- black
      3/4 oz Ginger -- ground
      1-1/4 oz Nutmeg -- ground
      1/2 oz Allspice -- ground
      1/2 oz Coriander -- ground
      2 oz Paprika
      2 ts Garlic powder
      10 oz Salt

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        #6
        That looks great!

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          #7
          I have never had elk. Only game I have had is venison. But that looks outstanding. I would eat that anytime. Nicely done pitmaster!

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            #8
            Nothing wrong with that cook.
            I've tried elk and bison but only burgers so far.
            Had Cariboo steaks. That is an acquired taste!

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              #9
              Looks Grand FireMan
              But i can't see those confused pic's..
              Last edited by Elton's BBQ; August 14, 2020, 09:16 AM. Reason: This &that

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                #10
                That looks really excellent

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                  #11
                  Nice! I love elk, cook it whenever I can get some at my store.

                  Comment


                  • FireMan
                    FireMan commented
                    Editing a comment
                    Interesting that you can get elk in a store. Around here ya got to go git yer own & not in Wisconsin.

                  #12
                  mADE SOME Jalisco 'birria' style stew back in April or May. Turned out great. Yours looks delicious.

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                    #13
                    Love Elk! That looks fantastic! I once did a front shoulder in the smoker, one of my favorite cooks ever!(sorry no pics)

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